These rich, Triple Chocolate Muffins are made with Dutch process cocoa, melted unsweetened chocolate, and plenty of chocolate chips for intense chocolate flavor in every bite. Perfect for beginners and seasoned bakers alike, this is the kind of recipe that makes chocolate for breakfast feel completely justified.
Repeat after me: “There is no such thing as too much chocolate”.
These not-too-sweet muffins are perfect for when a serious chocolate craving hits. A touch of espresso powder deepens the flavor, melted unsweetened chocolate adds richness, and sour cream (or yogurt) keeps the crumb moist. Chocolate chips throughout create a fudgy texture with pockets of melty chocolate in every bite.
Key Ingredients
Dutch Process Cocoa Powder – Dutch process cocoa has been alkalized, giving it a darker color and smoother, richer flavor than natural cocoa powder. Either version can work in this recipe, but Dutch process cocoa gives these muffins an extra depth of flavor.
Espresso Powder – Adding espresso powder helps enhance and intensify the chocolate flavor, without imparting a coffee flavor. If you don’t have espresso powder, or simply do not wish to use it, that’s fine. The flavor may not be as intense, but the muffins will still be delicious!
Sour Cream – A baking staple for ultra-moist results. Sour cream (or full-fat yogurt) creates a soft, tender crumb and adds richness. Avoid sweetened products (such as “vanilla yogurt”), which can affect both the texture and flavor of the final product.
Vegetable Oil – Use a neutral oil like canola or vegetable oil. A mild olive oil, or avocado oil would work well too! Oil-based muffins stay softer and more tender than butter-based recipes, giving these Triple Chocolate Muffins a moist, bakery-style texture.
Unsweetened Chocolate – Just 2oz of melted unsweetened chocolate adds depth and intensity without making the muffins overly heavy or sweet. I use Baker’s baking chocolate bars, but if you find unsweetened chips and want to spare yourself from chopping chocolate, go for it!
Chocolate Chips – Semi-sweet chips are my go-to, but dark, milk, or white chocolate can all work here as well (or mix them up)! Aim for 12oz total for plenty of chocolate in every bite.
The Process
First thing’s first – gather the ingredients, and preheat the oven.
In a mixing bowl, combine the dry ingredients (except for the chocolate chips).
Next, combine the wet ingredients in another bowl and stir to combine. Now you should have all of the wet ingredients in one bowl, all of the dry ingredients in another bowl, and the chocolate chips standing-by.
Add the wet ingredients to the dry ingredient bowl, and begin to gently fold to combine. Before the dry ingredients are fully incorporated, add the chocolate chips. Gently fold the batter until fully combined, but to do not overmix.
Recipe Tips
Do NOT Overmix The Batter – This is crucial for soft, tender muffins. Overmixing develops gluten, which is great for some things (like chewy bread), but leads to tough, dense muffins.
Triple Chocolate Muffins
Equipment
- Various Mixing Bowls
- Electric Mixer (optional)
- Wooden Spoon
- Muffin Pan (standard size)
- Cupcake Liners (optional)
- #20 Disher/Scoop (optional)
- Wire Cooling Rack
Ingredients
- ¾ cup Dutch process cocoa powder
- 2 ⅓ cup all-purpose flour spooned and leveled
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp espresso powder
- 1 tsp table salt
- 1 cup granulated sugar
- ½ cup canola oil
- 2 large eggs +1 egg yolk
- 2 tsp vanilla extract
- 8oz carton sour cream, full-fat (1 cup) (or plain, full-fat, yogurt)
- ½ cup buttermilk, full-fat
- 2 oz unsweetened chocolate, melted
- 12 oz bag semi sweet chocolate chips
- Additional mini chocolate chips for topping (optional)
Instructions
- Preheat oven to 350℉. Line a muffin tin with baking liners (if using) or spray with non-stick baking spray. Set aside.
- In a large mixing bowl combine Dutch-process cocoa powder, all-purpose flour, baking powder, baking soda, espresso powder and salt. Stir to combine.
- To a bowl, add granulated sugar, canola oil, 2 eggs and 1 egg yolk. Cream together using a wooden spoon, or an electric mixer. Once mixed, add vanilla extract, sour cream (or yogurt), melted unsweetened chocolate and buttermilk. Mix well.
- Add the wet ingredients to the dry ingredients and fold to combine. Before the dry ingredients are fully incorporated, add the chocolate chips. Finish mixing to fully incorporate everything. Do not overmix.
- Using a #20 disher or a spoon, spoon the batter into the lined or greased muffin pan, filling each cup about two-thirds full to allow room for the muffins to rise as they bake.
- Optional: Top each muffin with 1 Tablespoon of mini chocolate chips before baking.
- Bake at 350℉ for 15-18min or until a toothpick inserted into the center comes our clean (you're checking for gooey batter vs melted chocolate chips). Cool for 5-10 min in the pan before placing on a wire rack to cool completely.
Notes
Let the muffins cool completely before storing. Place them in an airtight container at room temperature for up to 3 days. Can You Freeze Triple Chocolate Muffins?
Yes! These muffins freeze beautifully. Place room temperature muffins in a freezer-safe bag or container and freeze for up to 4 months. To enjoy, thaw a room temperature or gently warm in the microwave for 15-30 seconds.
Recipe Notes
How to Store Triple Chocolate Muffins – Let the muffins cool completely before storing. Place them in an airtight container at room temperature for up to 3 days.
Can You Freeze Triple Chocolate Muffins? – Yes! These muffins freeze beautifully, making them great for meal prep or storing for future cravings. Place room temperature muffins in a freezer-safe bag or container and freeze for up to 4 months. To enjoy, thaw at room temperature or gently warm in the microwave for 15-30 seconds.
Substitutions and Variations
Yogurt instead of sour cream – Use full-fat plain yogurt in an equal amount for the same moist, tender crumb.
Different chocolate chips – Dark, milk, or white chocolate chips all work, or use a combination of your favorites!
Make them extra chocolatey – Sprinkle a Tablespoon of mini chocolate chips on top of each muffin before baking.
Troubleshooting Chocolate Muffins
Muffins turned out dense or tough – Dense/tough muffins are likely from overmixing. Stir just until the dry ingredients are incorporated – a few small lumps are ok.
Muffins are dry – They may have been overbaked. Everyone’s oven bakes a little differently, so you may want to start checking for doneness a couple minutes early. Also, make sure you use full-fat sour cream and buttermilk to help keep the end product moist.
Muffins didn’t rise well – Check that your baking powder and baking soda are fresh. This can also be caused by overmixing.
Looking for More?
If you’re looking for more muffins, look no further than these bright and citrusy Cranberry Orange Muffins, or these soft and comforting Pumpkin Streusel Muffins.
If you’re looking for more chocolate, these Triple Chocolate Cupcakes are overflowing with chocolate ganache and topped with The Best Chocolate Buttercream Frosting!
